Harissa Rice Bowl with Sticky Aubergine
This Harissa Rice Bowl with Sticky Aubergine is a simple and comforting meal.
Servings: 4 people
Calories: 456kcal
Ingredients
- 300 g uncooked rice
- 400 g canned chickpeas drained and rinsed
For the eggplants
- 2 eggplants cut lengthways and then sliced into semi circles.
- 2 garlic cloves minced
- 1 tablespoon rose harissa
- ½ tablespoon honey
For the broth
- 1 tablespoon rose harissa paste
- 1 garlic clove minced
- ½ tablespoon honey
- 750 ml chicken broth use veggie broth for vegetarians
For garnish
- cilantro/coriander
Instructions
- Place the rice and chickpeas in a saucepan and add in the water. Season with a pinch of sea salt. Add on the lid and place on medium heat. Once the water is bubbling, reduce the heat to low (keep the lid on) and set a timer for 10 minutes. Once the 10 minute timer is done, turn off the heat and leave the rice to steam (keeping the lid on until you're ready to serve).
- Place a large frying pan on medium heat and drizzle with vegetable oil. Add in the aubergines and fry for 15 minutes, stirring occasionally to cook evenly. They should become golden and brown.
- Once golden, turn down the heat and add in the harissa, garlic, and honey. Stir to combine and coat the aubergine. Taste and season with salt and pepper. Keep the temperature low until you're ready to serve.
- In a jug or saucepan, add in the chicken stock, harissa paste, garlic, honey, and boiling water. Stir to combine. Taste and season with salt and pepper accordingly. If in a saucepan, place on medium heat to keep warm.
- Once your rice is cooked and the aubergines are sticky, divide your rice and chickpeas between 4 bowls. Top with the aubergine and pour over the broth. Garnish with cilantro (coriander) and any other toppings you fancy, and enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll further up the blog to find them!
Storage: once the rice bowl is cool, place in airtight containers (including the broth) and place into the fridge for up to 3 days.
Freezing: you can totally freeze this dish. The texture may change slightly but it'll still taste delicious! Place in airtight containers (don't forget to label with the contents name and date) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: I'd recommend placing the container into the microwave (lid ajar) and heating for a few minutes until piping hot.
Nutrition
Calories: 456kcal | Carbohydrates: 94g | Protein: 14g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 1078mg | Potassium: 828mg | Fiber: 12g | Sugar: 14g | Vitamin A: 123IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 3mg